Copied By: LEHEY_GREG @ESSG SENT: 89-05-23 17:03 FROM: WILEY_STEVE @PRUNE TO: KAVANAGH_COLIN @MELBORN CC. DL.COSIG @ESSG SUBJECT: RECIPE FOR TACOS In Reply to: 89-05-23 05:37 FROM KAVANAGH_COLIN @MELBORN ??? HELP RECIPE FOR TACOS ??? Taco mix is for fast food type tacos at home. It really doesn't resemble the real thing. Do they sell corn tortillas down there? If not, you can make them yourself. Get a Mexican cookbook for makeing corn tortillas and suasa (spelling?) and sauces. Lots of people, even in California, don't know what a Mexican taco is like. Mexican Taco : Take one or two hot corn tortillas, plop some lean chopped pork (like pork roast) or goat meat (BBQed is great) and some red sauce onto the tortillas. Fold over and eat with your hands. Leg of lamb would probably work as well. Sometimes a little lime juice on the meat or in your beer works well. The meat should be cooked in a red sause or have some sausa ready. Wiley Coyote's California Taco: For vegitarian tacos have hot pinto or black beans ready. Else have some meat as in Mexican taco ready. Or both. Have red or green sausa or hot sauce ready. Prepare seperate piles (on large plates or cutting board) of grated cheese, chopped letuce, avocado slices, chopped tomato, and chopped green onions (or chives). You can also use chopped green olives (black is ok) and sour cream. Let everybody put whatever ingredients they like on their tortillas, fold them over and eat. The vegitarian tacos are great and are worth trying even if you usually have meat. The Mexican tacos are usually eaten with fresh made corn tortillas. If you use store tortillas you can steam them or heat them in the oven covered. If they are too brittle or not very fresh you can fry them in a good quality cooking oil until they are flexible and slightly crisp. Stack the fried tortillas with alternating layers of pieces of brown paper bags to soak up oil and keep them warm. The California tacos usually use the fried corn tortillas. Whatever you do, only use corn tortillas. If you have never had black beans they might take a little getting used to. Once you do, you will probably love them. They are used in lots of Mexican dishes. Good Mexican cooking, especially from south, central, or coastal Mexico is some of the best food you can get. Have a good one, Steve ------------------------ ORIGINAL ATTACHMENT ------------------------ SENT: 89-05-23 05:37 FROM: KAVANAGH_COLIN @MELBORN TO: DL.COSIG @ESSG SUBJECT: ??? HELP RECIPE FOR TACOS ??? MY WIFE HAS DECIDED THAT FOR A CHANGE SHE WOULD LIKE TO TRY TACOS THIS WEEKEND, I KNOW I CAN BUY A COMMERCIAL MIX TO MAKE THEM BUT THOUGHT IT WOULD BE MORE INTERESTING TO MAKE MY OWN (SOMETIMES ITS A SUCCESS, SOMETIMES NOT). ANY RECIPES WOULD BE APPRECIATED AND ANY OTHER IDEAS OF WHAT TO EAT WITH THEM. THANKS FROM DOWN UNDER AND OUT WEST (PERTH WESTERN AUSTRALIA) COLIN Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-10-30 00:17 FROM: NASSTROM_LISA @MAILMN TO: DL.COSIG @ESSG SUBJECT: FISH TACOS!!! ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 91-10-30 00:17 FROM: NASSTROM_LISA @MAILMN It's not Rubio's but... FISH TACOS 1 inch piece fresh ginger root (unpeeled) 1 small jalapeno pepper 1/4 c packed cilantro leaves 1 cup lime juice 1/2 cup white wine 1/4 cup olive oil 1/4 cup soy sauce 2 lbs fish filets (swordfish, cod, halibut) sliced thinly Cut ginger into thin slices and split jalapeno pepper in half. In a blender or food processor, chop ginger; jalapeno and cilantro. Combine lime juice, wine, oil, and soy sauce. With motor running, slowly pour mixture into other ingredients. Place fish slices in a non-metal bowl and pour marinade over them. Let fish marinate at room temperature for 1 1/2 hours. Grill or broil fish slices. Serve in flour tortillas with pico de gallo (chopped tomato, onion, and jalapeno peppers which have been mixed together and chilled for at least an hour). Enjoy! (serves 4) Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-11-01 15:38 FROM: CAVANAUGH_DON @CONN TO: DL.COSIG @ESSG SUBJECT: COSIG: THANKS AND A "FISH" TACO RECIPE Hello All, First I must thank everyone who responded to someone else's request for salsa recipes. I'd just gotten into making them and it was great to get so many varieties. It seems that salsa is like soup - a few basic ingredients combined many different ways. I've even thrown in corn which adds an interesting touch of sweetness. Now, for a "fish" taco recipe... 1 one pound lobster, cooked, shelled(?) and cut into small pieces 1 tablespoon olive oil 1 medium sized onion, chopped medium 2 cloves garlic, chopped fine 1 yellow (or red) pepper seeded and cut into 2 inch long julienne strips Dry white wine Salt, pepper, oregano and cumin to taste Shredded lettuce Grated jack cheese Chopped fresh cilantro Salsas for topping Heat oil in large frying pan and add onion and garlic. Stir well over low heat to cover the vegetables with the oil and saute gently until the onions are just wilted. If there doesn't seem to be enough oil, add a few tablespoons of the white wine and simmer in that. Add the yellow pepper and stir to warm through. Add the lobster meat and about 1/4 cup white wine. Cook over low heat until the wine is reduced. Season with salt, pepper, a touch of oregano and cumin to taste. Serve in corn taco shells topped with the lettuce, cheese, and cilantro. Pass the salsa (plenty of recipes from previous query!) and enjoy. NOTE: I do not, personally, eat lobster but serve it to guests who do. This was a particular hit at a recent supper party. The one pound lobster made 4 well filled tacos. You can increase everything as desired, I'm sure. We used a firey tomatillo salsa with jalapenos and a moderate tomato salsa with serranos. I'm sure you could add chopped hot chiles directly to the dish if desired. I would personally select red ones to compliment the red lobster and yellow peppers. We tend to downplay the heat in the main ingredients and let guests add their own via hot salsa. ENJOY! Don